Cranberry White Chocolate Chunk Pistachio Cookies

So I may or may not have gone to two or three separate cookie exchanges around Christmas last year...and these cookies just about knocked my socks off. Every single bite is packed with chewy flavor and bits of nut or berry or chocolate...so good!

And while the red and green mix-in combo looks especially gorgeous for the holidays, I've decided that these are year-round cookies. Also, I am now officially in love with pistachios.

Cranberry White Chocolate Chunk Pistachio Cookies [click to print]

• 3/4 c. unsalted butter, softened
• 3/4 c. brown sugar
• 1/4 c. granulated sugar
• 1 egg, large
• 1-1/2 tsp. vanilla extract
• 2 c. cake flour*
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. pistachios, shelled (and salted is great, too!)
• 1/2 c. white chocolate chunks
• 1/2 c. dried cranberries

*Note: If you don't have cake flour on hand, substitute 2 c. all-purpose flour plus 2 tsp. cornstarch.

1) Line cookie sheet with parchment paper and set aside. 

2) Cream butter and sugars until well combined. Beat in egg and vanilla, scraping sides of bowl as needed. In separate bowl, whisk together flour, soda and salt; with mixer on low speed, gradually beat in flour mixture in about 2-3 additions. Stir in pistachios, chocolate and cranberries. 

3) Cover dough with plastic wrap and chill for at least 30 minutes or up to 3 days. 

4) Preheat oven to 350 F. Drop dough by heaping tablespoons onto prepared cookie sheet. Bake 9-10 minutes or until the edges are just golden brown. Allow cookies to set on pan about 1-2 minutes before transferring to a wire rack to cool completely.

Source: Adapted from my friend Jordan's recipe files!

Cranberry Almond Bread

There's just something about cranberries that make me think twice. They're just so red and tart and scary looking...especially when they're dried. They just look too much like raisins to be trusted. But almond, on the other hand, I am absolutely in love with. This recipe dares you to combine these two flavors into a delicate sweet bread that is so worth the almond flour. 

You really can substitute the almond flour for the regular old all-purpose kind but the flavor profile won't be quite the same. And put down that almond extract. If you add too much, it will start to taste more artificial than delicious. So now that we're over that little issue, please bake this up and save me a nice thick slice for breakfast.

Cranberry Almond Bread [click to print]
Makes 1 loaf

• 1-1/4 c. flour
• 1/4 c. almond flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 c. cranberries, fresh, frozen or dried
• 1/4 c. milk
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1/2 c. butter
• 1 c. sugar
• 2 eggs

1) Preheat oven to 350 F. Line loaf pan with parchment paper, allowing about 3 inches overhang on either side of pan, or coat generously with nonstick cooking spray; set aside.

2) Whisk together flours, salt and baking powder. Toss cranberries in flour mixture to coat and set aside. In another bowl, whisk together milk and extracts; set aside.

3) In bowl of stand mixer, cream sugar and butter. Add eggs one at a time, incorporating well between each addition. Alternately add flour and milk mixtures, beginning and ending with flour, in about about three additions.

4) Pour batter in prepared pan and bake for 55-60 minutes or until the top is golden and it springs back when lightly touched.

Source: Adapted from Sweet Posy Dreams

Cranberry Pistachio White Chocolate Bark

Sometimes when I come home from work in the winter and it's already depressingly dark outside, I just need a quick jolt to liven my senses. Homemade chocolate bark is a great solution. Believe me. It's easy peasy.

On top of that, with its deep red berries and brilliant green pistachios, it practically screams Christmas. And if that's not good enough for you, a few dear family members stared at a bag of this freshly made bark before even tasting the stuff...they claimed they didn't like white chocolate. But after one nibble, that claim no longer held true!

Cranberry Pistachio White Chocolate Bark [click to print]

• 1 c. pistachios, shelled and coarsely chopped
• 1 c. dried cranberries, coarsely chopped
• 2 c. white chocolate chips

1) Line 13x9 pan with parchment paper and set aside. If you don't have parchment, heavily coat foil with nonstick cooking spray.

2) Combine nuts and berries in bowl and set aside.

3) Heat white chocolate in double boiler, stirring constantly, until only a few lumps remain. Remove from heat and continue stirring until smooth.

4) Stir chocolate into nut and berry mixture until all pieces are well coated. Press into prepared pan and spread as thinly as possible. It's okay if the mixture doesn't reach all the edges of the pan. Allow to set completely at room temperature or about 1 hour in the freezer. Break into pieces and serve or package as gifts!

Source: Adapted from Skinny Taste

Sweet Sixteen: Valentine's Day

Ah, yes. The holiday of love. I had a bunch of friends in college that absolutely hated V-day. Instead they'd celebrate SAD (Singles Awareness Day), which is somewhat depressing in its own right. I see nothing wrong with pink and red and hearts all over the place. And so, despite my current singleness, take a look at this week's photo roundup, and by all means, feel free to test out a recipe and drop it by my door!

Row 1: Thumbprint Cookies, Chocolate Strawberry Ice Cream Sandwiches, Cranberry Cherry Ribbons, Red Velvet Whoopie Pies

Row 2: Frozen Strawberry Pie Shot, Blackberry Lemon Cheesecake Bars, Cherry Vanilla Tuxedo Cake, Strawberry Yogurt Cubes

Row 3: Cinnamon Crisps, Strawberry Hot Chocolate, Raspberry Chocolate-Chocolate Chip Mug Brownie Cakes, Vanilla Bean and Cherry Swirl Icebox Cookies

Row 4: Cherry Cordials, X O S'mores, Chocolate Dipped Strawberries, Cocoa and Raspberry Cream Cookies

Sweet Sixteen: Bar Cookies

After so much cookie cuttering, dough ball rolling and batter scooping, I still crave something sweet...but a little less time intensive. Take a look at this week's photo round up and bake a batch. Cut them into small squares for a crowd or cut a big bite for yourself!

Row 1: Snickerdoodle Blondies, Molasses Spice Bars, Coconut Macadamia Nut Bars, Cranberry Lemonade Bars

Row 2: Cookies and Cream Cheesecake, Nutella No Bake, Chocolate Peppermint Sticks, S'mores Brownies

Row 3: Kitchen Sink Cookies and Bars, Chocolate Peppermint Bark, Key Lime Bars, Italian Rainbows

Row 4: Peanut Butter Caramel Shortbread Bars, South African Munchies, M&M Sugar Cookie Bars, Cookie Bar Trees